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Bistecca Pizzaiola

"Beef is the soul of cooking."
~ Marie-Antoine Careme

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Friday, November 10, 2006

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Bistecca Pizzaiola
Bon Appétit Archives

Serves 3-4

1/2 cup olive oil
1/4 cup unsalted butter
1 1/2 pounds top round steak, trimmed and cut crosswise
into very thin strips
1/2 pound sliced mushrooms
1 onion, thinly sliced
2 garlic cloves, minced [or more, to taste]
5 ounces canned Italian plum tomatoes
1/2 cup parsley leaves
1/2 teaspoon oregano
Salt and pepper to taste
1 cup dry red wine
1/2 cup freshly grated Parmesan cheese

Heat the olive oil and butter in a heavy skillet. Add the steak strips and
brown them quickly on all sides. Transfer to a large platter.
Add the sliced mushrooms to the skillet and sauté them until the edges are browned, about 3 to 5 minutes. Remove with slotted spoon and place
over meat.
Add the onion and garlic to the skillet and sauté until the onion is lightly browned, about 3 to 5 minutes. Add the tomatoes and mash them slightly with a fork. Stir in the parsley leaves and oregano. Season to taste with salt and pepper. Reduce the heat and simmer 30 minutes. Stir in the wine and Parmesan and simmer 15 minutes. Return meat and mushrooms to the
skillet, cover, and simmer 1 hour, stirring occasionally and adding more
wine or water as necessary if mixture is too dry.
 

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